Pomegranate Glazed Salmon
4 boneless salmon fillets, skin on (about 6oz each)*
2 tsp brown sugar
1⁄2 tsp kosher salt
1⁄4 tsp cornstarch
1⁄4 tsp cayenne
Pinch black pepper
1⁄2 tsp fine minced garlic
1⁄4 cup pomegranate molasses
1 tbsp extra virgin olive oil
Chopped parsley for garnish
Place rack in the middle of the oven and preheat to 300 degrees F. Rinse fish with cold water and then pat dry with paper towel. In a small bowl, mix brown sugar, salt, corn starch, black pepper, and cayenne. Rub fillets with brown sugar mixture, both sides.
Grease a large nonstick pan with olive oil, heat on medium. Once hot, place fish in skin side up in pan, then increase heat to medium-high. If pan is too crowded, cook in batches. Sear fish for 1-2 minutes until a dark golden crust forms.
Turn fillets gently with tongs to skin side down and sear for another minute.
Remove pan from heat. Transfer fish to lightly greased baking sheet. In a small bowl, mix room temperature pomegranate molasses with garlic. Brush each fillet with ~1 tbsp molasses mix, ~4 tbsp total.
Transfer to oven and cook for 8-12 minutes, or until internal temp reaches 145 degrees F. Transfer to serving dish or plate, then garnish with parsley.
*This recipe is for four but buy the salmon that's right for you!